Pages

Thursday, March 16, 2017

Chocolate Chiffon Cake_with natural yeast 天然酵母_巧克力戚风蛋糕

Natural yeast from sourdough starter can be very versatile, not only can make into bread, even can use it to make baozi, steamed cake , kuih-muih, pancake, waffle and etc. This time i used it to bake a chiffon cake and great that it work well too. The best thing is I can't detect any sour taste and it just tasted like normal chiffon cake. So when you have discard sourdough starter, instead of throw it away, why not use it to make a chiffon cake?

Bring out sourdough starter from the fridge, let it return
to room temperature (don’t need to wait to rise double).

Immediately separate cold eggs after taken them out from
the refrigerator (cold eggs separate more easily) into two mixing bowls
(No oil and no water in these bowls, clean and dry bowls). Set aside and
allow them return to room temperature.

Take 1/3 of meringue and use a hand whisk to mix well and
lighten the egg yolk batter (Do not worry you will deflate the batter at
this stage ).

Now change hand whisk to a silicone spatula, fold in 1/3
of meringue, gently fold with egg yolk batter till slightly combined. Fold
in the balance meringue and gently fold till well combined.

Pour cake batter into chiffon pan, wipe off those excess
batter stick on the tube or insert area. Fill batter about 80% full but
not fill too full as cake has no space to rise while baking and resulted
cake shrinkage. Tap pan on the counter top to remove air trapped inside
the batter.

Bake at pre-heated oven at 175C for 40mins or until
cooked. Please adjust temperature and timing according to your oven, every oven is different.

Once baked, turn your chiffon tin upside down and cool
completely before remove from the tin.

Chiffon cake is ready to unmould. You can use a plastic
thin spatula to run the pan and unmould the chiffon or you can unmould
using bare hands method if you have mastered this skill.